Romanesco is an amazing vegetable… something like a cross between cauliflower and broccoli, but with almost alien-looking features. We love getting this in our CSA box from Eatwell Farms, mostly in the Winter months. Here’s how it looks when we get it in our box:
It’s at its best (I think) when tossed in olive oil, salt, and lemon zest, and roasted at a fairly high temperature. Adding grated parmesan near the end makes it perfect. While you can also cook cauliflower or broccoli in this way, the unique texture of the romanesco allows the pointy little ends to get super crisp when roasted correctly. So yummy! And then when you scoop up some of the parmesan that melts and crisps up on the pan, it’s even better.
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This is our favorite way to cook Romanesco which is a seasonal staple in our CSA box here in our area of Northern California in the winter months.
Ingredients
- 1 head Romanesco
- Several tablespoons olive oil
- Kosher salt to taste
- Freshly ground pepper to taste
- 1 tablespoon Meyer lemon zest (from one large lemon)
- 1/2 cup freshly grated Parmesan cheese (not the dry stuff)
- 1 tablespoon Meyer lemon juice
Instructions
- Wash the Romanesco thoroughly and cut the florets off the core. Cut into bite-sized pieces.
- Place in roasting pan and toss with olive oil, salt and pepper to coat completely. Add lemon zest and toss again.
- Roast at 400 degrees for approximately 20 minutes. When starting to get tender, add Parmesan and roast another 10 minutes or so until the florets are fairly tender and starting to brown on the ends.
- Remove from oven and sprinkle with lemon juice. Serve immediately.
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